Words on Wellness

Scrub by Scrub: The Importance of Washing Your Produce

     As we transition from winter to spring, many fruits and vegetables—like asparagus and strawberries—start to be in season! It is very important to remember to wash fresh produce prior to eating in order to remove any harmful bacteria like E. coli or listeria. The next time you reach for a fruit or vegetable, use these strategies to ensure it’s clean and fresh:

     • Wash your produce immediately before eating. Washing some produce—like berries—before storing actually hastens spoilage.

     • Wash all produce in cold water; do not use detergents or soap to clean the outside of your fruit.

     • Try using a vegetable brush for fruits and vegetables that have a thick skin.

     • Produce that has tiny nooks and crannies—like cauliflower and broccoli—should be soaked in cold, clean water for one to two minutes.

     • You don’t need to rewash products that are labeled “ready to eat” or “triple washed.”

     For visual demonstrations of other ways to select, store, and prepare food, check out the Spend Smart. Eat Smart. website, spendsmart.extension.iastate.edu/videos.

Pineapple Snack Cakes

Ingredients:

     • 1 can (20 ounces) crushed pineapple in 100 percent juice

     • 1 cup whole wheat flour

     • 3/4 cup all-purpose white flour

     • 1 teaspoon baking powder

     • 1/2 teaspoon baking soda

     • 1/4 teaspoon salt

     • 1/2 cup white sugar

     • 3 tablespoons oil (canola or vegetable)

     • 1 teaspoon vanilla

     • 2 eggs

Instructions:

     1. Preheat oven 350°F. Line muffin tin or spray with cooking spray.

     2. Drain juice from pineapple into a bowl. Save the juice for step 4. Dab pineapple with paper towel to dry.

     3. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, and salt together in a medium bowl.

     4. Beat sugar, oil, vanilla, and 1/4 cup of the saved pineapple juice until combined. Beat in eggs. Stir in crushed pineapple.

     5. Pour wet ingredients into dry ingredients. Stir until just combined. Divide batter into muffin tins.

     6. Bake until golden and tester inserted into center comes out clean, about 18–20 minutes.

     7. Store leftovers in an airtight container in the refrigerator.